LodgeL9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch - Made in USA, Compatible with Stovetop, Oven, Grill & Campfire

Lodge Cast Iron, can't go wrong. I bought this to use mainly for making crepes but of course you can use to make anything and all things delicious. Nice size for crepe making. Comes already seasoned, clean before first use WITHOUT USING SOAP. Durability of any Lodge Cast Iron has a history of outlasting it's first owner if properly taken care of. Folks, if you allow your cast iron to become rusty you CAN restore and preseason to bring back its original glory. Plenty of videos online for tutorial. Easy to use and clean. Adds iron to your food, does not make your food taste strange or alter flavors. Work well for whatever you plan to cook on this from grilled cheese sandwiches to fancy crepes. Great for camping and home cooking.

When the ceramic coating started chipping off my waffle maker, I was not happy. The only cookware I have that is long lasting is cast iron. But I can't find a castiron waffle maker from a source I trust buying.I decided to start making crepes because I don't like the soggy floppiness of pancakes. But the non-stick electric crepe maker made me uncomfortable each time I took it out of the cupboard. I wanted to feel at ease with all my cookware, not just my cast iron, but that seemed very unlikely for making waffles.I immediately washed the griddle with soap and water, rinsed thoroughly, and seasoned a couple times in my oven.Before this griddle arrived, I researched a few recipes in preparation. So I made crepes for several days. Not a single crepe burned or stuck to the griddle. Every crepe slid off easily onto a waiting rack.I have never made crepes on a griddle or skillet but it was easier than using the electric crepe maker. And I didn't have to shuffle zen garden tools around my small work area.Making crepes wasn't my only interest for this new griddle. I have other Lodge cast iron, 12 at the time of this review. They are of a solid build and versatile.Making crepes is just doing the same thing, same batter, same heat setting, same spatula again and again. You learn a lot more about your cooking abilities with using cast iron when you make different food.No one wants leftover fried chicken or pizza that is soggy. Using this griddle as a sheet pan in the oven is perfect for reheating leftovers. Bits of cheese didn't stick when making grilled cheese. Peppers and onions can be sauteed quickly. Homemade bread rolls, biscuits, and dough wrapped sausages bake with an even crust color.Using cast iron, you owe it to yourself to do some experimenting. Use stainless steel spatulas with your cast iron? Yes! If you are really heavy handed you might get a scratch or two. But repeatedly seasoning your griddle makes it so it's practically self-healing. Keep using the cast iron and those scratches disappear more quickly than you can guess - as you season. I cut food while still on the griddle regularly and I can't see a single scratch.You can use a mild soap when cleaning the griddle. I usually only use soap before the first use. I have not had food stick to the point where I have to soak it in water. Run water, use a brush or scraper, and a little coarse if needed. Cleaning is done in about a minute, then dry and season. For me, doesn't matter if it's as soon as the griddle has cooled, or the next day. That's not heavy maintenance at all. Any one tells you cast iron is too much time and work to maintain is just lazy or not well informed.The first Lodge cast iron I purchased for myself was a 12" skillet and with each new Lodge, I am more than satisfied with the performance and excited to explore new recipes and make old recipes more fun. Yesterday I made giant 10 inch cookies with this griddle. Rumors that sugar ruins cast iron seasoning are false. I make cookies, brownies, cobblers, hand pies, cheesecakes, pound cakes, scones, etc. often because I have a passion for baking. My giant cookies released from the griddle after using an angled spatula in one spot. Cookie nearly popped up like a jack-in-the-box. Again, success and easy cleanup, much better than my old non-stick cookie sheets ever did.Am I pleased with this griddle? Yes, absolutely! Would I recommend it for crepes, pancakes, reheating food, making giant cookies? Yes, certainly! I know this griddle is a Lodge and as always reliable cast iron. I also know that I am looking forward to learning to make the most of it and learn to make food I have not tried, like dosa, corn tortillas and whatever recipes others want to share.

This cast iron griddle is truly the MVP! From pancakes and eggs in the morning to searing steaks and warming tortillas in the evening, this griddle does it ALL — evenly, efficiently, and with that unbeatable cast iron heat retention. What I love the most is the versatility — it works beautifully on the stovetop, in the oven, over a campfire, and even on my grill. Once it’s properly seasoned, it becomes virtually non-stick, and cleanup is a breeze with just hot water and a brush. You can feel the quality in the weight and craftsmanship. It’s the kind of cookware you pass down to your kids. I also appreciate that it’s made in the USA and comes pre-seasoned — so it was ready to use right out of the box. So, if you’re serious about good cooking or just want to elevate your daily meals, this is the griddle to grasp because Lodge NEVER disappoints!PRO TIP:: Give it a little extra oiling and bake it a few times when you first get tit though Iif interested, I’ll tell you how below) — you’ll fall in love with the results.Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be.But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely.Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use.Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan.Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set.Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows,…maybe it’s because I’m extra.Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!